Beer Mac and Cheese: A Delicious Football Meal
Welcome to the December 12th edition of Saturday Suds! This week, we’ll be featuring a recipe made by the local culinary talent who is consistently mentioned in this column. Maybe some day we will be able to reveal their identity, but for now, that identity will remain a mystery.
There have only been a few recipes featured in this weekly column so far, but more will come, for sure! Does anyone have any guesses at this point who our mystery chef is? Please feel free to drop any guesses or questions that we will do our best to answer.
- 1 pound San Giorgio bowtie pasta
- 1/4 white onion, chopped fine
- 1/4 cup craft beer (he used Anchor California Lager)
- 3/4 cup milk
- 1 squirt French’s yellow mustard (optional)
- 3 tablespoons flour
- 5 tablespoons butter, divided
- 1/2 tsp. salt
- 1 lb cheese (he used a mix of Sargento shredded cheddar, cheddar slices, and mozzarella slices; use cheese in any amount you want for your mac and cheese)
- 1 package Boar’s Head prosciutto di parma, baked until crispy
- 1/2 cup Progresso Italian breadcrumbs in a small, separate bowl mixed WITH
- 1/4 cup grated Bel Gioioso Parmesan Cheese
Preheat to oven to 400°.
Part I: Pasta and Cheese Sauce
- On a stovetop, bring 4-6 quarts of water to a rolling boil.
- Add pasta and cook as directed. Drain when done.
- In a separate frying pan, add 1/4 of a white onion, finely chopped. Cook until slightly brown.
- To the frying pan, add 3 tablespoons of butter and 3 tablespoons of flour and mix together to make a roux.
- Once flour and butter are mixed, slowly add in 3/4 cup milk and mix until smooth.
- Add salt and mix.
- Mix in beer.
- Add a squirt of French’s yellow mustard, if desired, and mix.
- Add cheese to mixture and let melt. Mix until smooth.
Part II: Prosciutto
- With oven already heated to 400°, place a piece of parchment paper on a cookie tray.
- Lay prosciutto evenly on parchment paper.
- Place in oven and bake for 8 minutes or until crispy.
- Take out and let cool.
- Crumble prosciutto and set aside.
Part III: Topping
- In a small glass bowl, mix (by hand or with a spoon) 1/4 cup Progresso Italian breadcrumbs and 1/4 cup of Belgioioso parmesan cheese.
- It’s best to shred the parmesan from a block, but you could cut it thinly as well or use pre-shredded parmesan.
- In a plastic or glass measuring cup, melt the remaining 2 tablespoons of butter.
- Mix butter into bread crumb and cheese mixture.
- Set aside.
Part IV: Assembling Your Creation
Now that you have the parts in place, it’s time to assemble the mac and cheese.
- Transfer pasta to a medium or large-sized bread pan (truthfully, you can use whatever vessel you like!).
- Pour cheese mixture on top and mix well.
- Top with as much or as little breadcrumb, butter, and cheese mixture as you like.
- Sprinkle crumbled prosciutto on top.
- Bake for 15 minutes (or until topping crips and parmesan melts) at 400°.
- Remove from oven and let cool.
- Enjoy with your favorite Shore Craft Beer and be proud of what you made!
Did you try this recipe? Please share your experiences and culinary tips in the comments, along with any photos you have!